I really can’t believe that not one restaurant (that I know of) has capitalized on the “Taco Tuesday” from the Lego Movie yet –– anyone? I think it’s a perfect opportunity and we are in one of THE best taco cities in the country. I am throwing this idea out into the universe (as they say) and I will only take 10% –– just kidding –– but really I think it’s a good idea. My kids can’t stop talking about tacos and that movie so … every Tuesday there we are discussing what type of taco to have for dinner but as a whole we can eat tacos any day and any time. This week I grabbed some green tomatoes from the garden for Fried Green Tomato Tacos with Sweet Corn Relish. The tangy and sweet corn relish makes a big enough batch that you can really load up those tacos and get to your summer eating extravaganza on. Oh, and by the way, in case you were wondering, there are only FIVE, yes five, more days until the Lego movie is released on dvd … not that anyone around here is counting or anything.
| Prep Time | 10-15 Minutes |
| Cook Time | 4-8 Minutes |
| Servings |
Servings
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- 4 Cups green tomatoes chopped into bite size pieces
- 1 Medium lime juice
- 1 Cup all-purpose flour
- 1 Medium Egg
- 1 Cup corn meal
- 1 Teaspoon onion powder
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
- 1/2 Cup vegetable oil
- 1 Cup cojita cheese crumbled
- 1/2 Cup sour cream for serving
- 2 Cups sweet corn relish (see recipe below)
- 6-8 Small corn tortillas
Ingredients
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- Place the chopped tomatoes into a medium bowl, squeeze lime juice over them and gently toss together to coat the tomatoes well and set aside.
- Next set up three bowls for dipping the tomatoes into. Place the flour into one of the medium bowls. Place the egg into another medium bowl and whisk it well. Place the corn meal, onion powder, garlic powder and salt and pepper into the third bowl and gently mix together well.
- Next, Place a heavy duty saute pan over medium high heat and add in the oil.
- Roll the lime juiced tomatoes into the flour coating all sides. Then place the tomatoes into the egg bowl and coat all sides again. Followed by add the tomatoes into the cornmeal mixture - again coating all sides. Place tomatoes into the hot oil pan gently. Cook all sides until lightly golden about 4-8 minutes, turning them as needed. Once golden remove from the oil and place onto a paper towel lined plate to drain off any excess oil.
- Assemble tacos: Add 2 heaping Tablespoons of the corn relish to each tortilla, top with about a 1/4 cup of fried green tomatoes, add a sprinkle of cojita cheese, a dollop of sour cream and serve.
| Prep Time | 10-15 Minutes |
| Cook Time | 10 Minutes |
| Servings |
Servings
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- 2 Medium ears of fresh corn husked
- 1 Medium red pepper seeded and chopped
- 1/2 Medium red onion peeled and chopped
- 1/2 Cup fresh cilantro chopped
- 2 Medium cloves of garlic peeled and chopped
- 1 Cup apple cider vinegar
- 2 Tablespoons granulated sugar
- 1-2 Medium jalapenos seeded (if desired) and sliced
- 1 Teaspoon kosher salt
Ingredients
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- Cut kernels off of corn ears and place into a medium heavy duty pot. Next add the remaining ingredients and place over medium high heat.
- Stir together until well combined and bring to a boil. Let boil uncovered for 10 minutes. After 10 minutes, turn off the heat, give the mixture a stir and cover with a lid. Let sit for another 10 minutes.
- Remove mixture from pan and place into a jar. Refrigerate jar for up to 3 weeks.
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